Shredded Kale and Brussels Sprout Salad
 
Hands-on time
Total time
 
Author:
Yields: 6 servings
Ingredients
For the salad:
  • 1 cup raw almonds, roughly chopped
  • 1/2 Tbsp olive oil
  • 1 tsp kosher salt
  • 2 heads lacinato kale, stems removed, sliced into thin ribbons
  • 12 oz Brussels sprouts, shaved with a manndolin
  • 1/2 cup shredded parmesan cheese
For the dressing:
  • juice of 2 lemons (about 1/2 cup)
  • 2 Tbsp dijon mustard
  • 1 Tbsp minced shallot
  • 2-3 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 6 Tbsp olive oil
Instructions
  1. Preheat oven (or toaster oven) to 350. Mix almonds, olive oil, and salt together and spread on a baking sheet. Toast until golden brown, 6-8 minutes. Pour onto a plate covered with a paper towel to cool completely.
  2. In the meantime, mix the lemon juice, mustard, shallot, garlic, salt and pepper together in a small bowl. Set aside to let the flavors combine while you slice the kale and sprouts.
  3. When you're ready to dress the salad, slowly whisk the olive oil into the rest of the dressing. In a large salad bowl, toss the shredded kale and Brussels with the dressing, half of the parmesan cheese, and half of the almonds. Season to taste with salt and pepper. Top with remaining cheese and almonds and serve. Enjoy!
  4. If preparing ahead of time, cover and refrigerate the dressed greens. Keep the almonds separate, at room temperature, and add them and the cheese to the salad just before serving.
Notes
Adated from Bon Appetit.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/11/shredded-kale-and-brussels-sprout-salad/